Creamy Chicken and Biscuit Pot Pie

Preheat oven to 375°F (190°C).

In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sliced carrots, cooking for 5-7 minutes until softened.

Stir in the frozen peas and cooked chicken. Cook for 2 minutes.

Sprinkle the flour over the chicken and vegetables, stirring constantly for 1 minute to cook the flour.

Gradually whisk in the chicken broth and heavy cream until the mixture thickens, about 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Remove the skillet from the heat. Arrange the refrigerated biscuits on top of the chicken mixture.

Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.